Study of Quantity of Casein Present in Different Samples
of Milk (Chemistry Investigatory Project) (Class XII CBSE)
(SANJIB)
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Every year the students of class XII CBSE have to prepare investigatory project for Science
Subjects. Here is the one For Chemistry that I made in my time. HIT THE USEFUL [LIKE]
BUTTON !
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CHEMISTRYINVESTIGATORYPROJECT
NAME............................
CLASS- XII SCIENCEROLL NO-SUBJECT- CHEMISTRYTOPIC-STUDY OF QUANTITYOF
CAESIN PRESENT IND
I
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FFERENT MILK SAMPLES
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Birbhum has completed the InvestigatoryProject in Chemistry titled “Study Of Quantity
ofCasein present in Different Samples of Milk”himself under the supervision and guidance
ofChemistry Teacher during the year 2018-19. Theprogress of the project has been
continuouslyreported and has been
Signature of PrincipalSignature of subjectTeacherSignature of ExternalInvigilator
in my knowledge consistentlyThis is to certify that
................................................
ofclass XII (Science) of Kendriya Vidyalaya
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First
of
all,
Iamdeeplythankfultomy
Chemistryteacher
............................................
forextending his valuable
and scholarly guidance throughout the preparation of this project. I wish to extend my
sincere thanks to Mr. .......................................................... respected Principal, Kendriya
Vidyalaya Birbhum for his continuous motivation and moral support for completing the work. I
am also thankful to all my respected teachers, library staff, office staff and staff members of
the Chemistry Laboratory of the school.I am also thankful to the teachers and staff members
of the department of Chemistry for extending their humanitarian and scholastic assistance in
finding out the solutions of some query during my work.Last but no the least I am indebted to
my friends, classmates and parents for encouraging and never let me down in my confidence
while completing the project.
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Ca(CHCOO)+Caesein-COOH(aq)2CH+-Caesinate+Ca
232

INTRODUCTION
What is Casein ?
Casein is the protein found in all mammals’ milk. Mammalsinclude cow, goat, sheep, yak,
buffalo, camel and humans.Milk is a complete diet as it contains minerals, vitamins,proteins,
Carbohydrates, Fats And Water . Averagecomposition of milk fro different sources is given
below :SOURCEOF
MILKWATER(%)MINERALS(%)PROTEIN(%)FATS(%)CARBOHYDRATES(%)Cow 87.1 0.7
3.4 3.9 4.9Human 87.4 0.2 1.4 4.0 4.9Goat 87 0.7 3.3 4.2 4.8Sheep 82.6 0.9 5.5 6.5
4.5Casein in the most predominant protein in milk and is a mixedphosphor protein. Casein
has a isoelectric pH of about 4.7 canbe easily separated around this isoelectric pH. It
readilydissolves in dilute acids and alkalies.Casein is present in milk as calcium caseinate in
the form of micelles. These micelles have negative charge and on addingacid to milk the
negative charges are neutralized.
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Natural milk is an opaque white fluid Secreted by themammary glands of Female mammal
.The main constituentsof natural milk are Protein, Carbohydrate, Mineral Vitamins,Fats and
Water and is a complete balanced diet .Fresh milk issweetish in taste .However, when it is
kept for long time at atemperature of 5 degree it become sour because of bacteriapresent in
air. These bacteria convert lactose of milk into lacticacid which is sour in taste. In acidic
conditions casein of milkseparate out as precipitate. When the acidity in milk issufficient and
temperature is around 36 degree, it forms curd.
APPLICATIONS:
In addition to being consumed in milk casein is used in themanufacture of adhesives,
binders, protective coatings,plastics(such as knife handles and knitting needles), fabrics,food
additives, and many other products.It is commonly usedby body builders as slow digesting
whey proteins and also asan extremely high source of glutamine (post workout).Another
reason, it is used in bodybuilding is because of itsanti-catabolic effect,meaning that casein
consumption inhibitsprotein breakdown in the body. Casein is frequently found innon dairy
substitutes to improve consistency especially whenmelted.
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AIM :
To study quantity of casein in different samples of milk.
THEORY :
Milk contains 3% to4% casein suspended in water in colloidal form.It siprecipitated in weakly
acidic medium
APPARATUS REQUIRED :
Funnel, funnel stand , glass rod , filter paper, weight box ,test tubes, pestle and mortar.
CHEMICALS REQUIRED :
(i) Different samples of milk.(ii) Saturated ammonium sulphate solution.(iii) 1 % acetic acid
solution.
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PROCEDURE :
1. Wash the beaker (250 ml) with the distilled water and dry it.2. Take 20 ml of buffalo’s milk
in 250 ml beaker and find its weight.3. Add 20 ml saturated solution of ammonium sulphate
slowly withstirring. Fat and casein will separate out as precipitate.4. Filter the above solution
and transfer the precipitate in anotherbeaker.5. Treat the above precipitate with 30 ml
distilled water. Caseindissolves forming milky solution whereas fat remains as such.6. Warm
the above contents of the beaker to 40 - 45°C on alow flame. Now, add 1% acetic acid
solution drop wise withstirring when casein gets precipitated.7. Filter the precipitated casein
and wash with distilled waterand dry it.8. Find the weight of dry precipitate.9. Repeat the
whole experiment with cow’s milk, goat’s milkand sheep’s milk.
OBSERVATIONS :

Volume of milk taken in eachcase

Weight of milk taken

Weight of Casein isolated

Percentage of casein =SL.NO Type of MilkVolume of Milk Taken(ml)Weight of Milk(
g)Weight of Casein( g)PercentageOf Casein1 Buffalo’smilk20 23.09 0.632 2.73 %2
Cow’smilk20 35.66 0.55 1.64 %3 Goat’smilk20 23.09 0.77 3.67 %
20 ml

gW
1

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gW
2

100*
Milk of Weight casienof Weight
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